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American Recipes
One-Pot Southwestern Beef Tacos

One-Pot Southwestern Beef Tacos

with Veggie Ribbon Slaw

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We’re big fans of adding extra crunch to tacos. In this recipe, we said goodbye to creamy cabbage and HELLO to veggie ribbon slaw. Whipped up with a peeler and a flick of the wrist, this is our new favorite way to adorn tacos, veggie bowls, pizza, oatmeal...you get the idea.

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

Scallions

2 unit

Carrots

2 unit

Zucchini

10 teaspoon

Red Wine Vinegar

2 tablespoon

Southwest Spice Blend

2 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

20 ounce

Ground Beef

2 teaspoon

Chili Powder

2 unit

Beef Stock Concentrate

12 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate50 g
Sugar10 g
Dietary Fiber4 g
Protein31 g
Cholesterol120 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Bowl
Small Bowl
Zester
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. Using same peeler, shave zucchini lengthwise into thin ribbons.

Marinate Veggies
Marinate Veggies
2

In a large bowl, combine carrot ribbons, zucchini ribbons, 2 TBSP vinegar (we sent more), and 1 TBSP olive oil. Season with salt, pepper, and 1 tsp Southwest Spice. Set aside to marinate, stirring occasionally, until ready to serve.

Make Lime Crema
Make Lime Crema
3

Zest limes until you have 2 tsp zest; quarter limes. In a small bowl, combine sour cream, juice from 4 lime wedges, and lime zest (to taste). Season with salt and pepper.

Cook Beef
Cook Beef
4

Heat a large drizzle of oil in a large pan over medium-high heat. Add beef, chili powder, scallion whites, remaining Southwest Spice, salt, and pepper. Cook, breaking meat up into pieces, until browned and cooked through, 6-8 minutes. Drain off any excess oil from pan. Add stock concentrates, ⅓ cup water, and 2 TBSP butter. Stir until thoroughly combined and butter has melted.

Warm Tortillas
Warm Tortillas
5

Wrap tortillas in damp paper towels and microwave on high until warmed through, 1-2 minutes.

6

Fill tortillas with beef and marinated veggies. Dollop with lime crema. Garnish with scallion greens. Serve with remaining lime wedges on the side for squeezing over.